Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 9.9 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 2 cinnamon sticks
- 2tablespoons fish sauce
- 1 red chilli (to serve)
- 3 cm piece ginger, sliced
- 6 spring onions, peeled, chopped (save 3 sliced diagonally, to serve)
- 1/3 cup hoisin sauce (to serve)
- 1 lime juiced
- 3 star anise
- 8 cup beef stock
- 200grams pad thai rice stick noodles
- 400grams beef eye fillet steak, thinly sliced
- 2tablespoons thai basil leaves
- 2 cloves garlic, sliced
- 1tablespoons vegetable oil
- 1tablespoons palm sugar, grated
- 2 lime wedges (to serve)
Nutrition per serving
2180kJ
Protein
33.0grams
Sugars
13.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Make this quick beef pho recipe for a speedy, warming and flavourful midweek meal.
Method
Step 1 of 2
Heat oil in a large deep saucepan over medium heat. Add eschalot, ginger and garlic. Cook for 3 minutes or until softened. Pour stock and 3 cups of water into pan. Add star anise and cinnamon sticks. Bring to a simmer. Reduce heat to low and gently simmer for 20 minutes to infuse flavours. Remove solids with a slotted spoon and discard. Stir in fish sauce, lime juice and sugar.
Step 2 of 2
Prepare noodles as per packet instructions. Divide noodles into 4 bowls. Top with steak, then ladle stock over noodles in order to 'cook' the meat. Serve with hoisin sauce, onion, Thai basil leaves, chilli and lime wedges.
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